| 1 | Make a mixture of greens to suit your taste. |
| 2 | Cut away the stems and stalks and wash the leaves. |
| 3 | Set the greens in a steamer, with the tougher greens on the bottom. |
| 4 | Cover and steam until tender, about 10 minutes. |
| 5 | Or, cook each type of green separately in boiling, salted water, until done. |
| 6 | Let cool a few minutes in a colander, then squeeze out the extra liquid and chop roughly. |
| 7 | Pound the garlic and ?teaspoon salt together in a mortar until finely broken down, then add the parsley and cilantro and continue working until you have a rough paste. |
| 8 | Or, combine the garlic, salt and herbs in a food processor and work until everything is fine. |
| 9 | You may need to add a little olive oil. |
| 10 | Warm the olive oil with the paprika and cumin. |
| 11 | When it begins to smell good, add the herb paste and mix the 2 together. |
| 12 | Next add the greens and cook everything together for a minute or so until any excess moisture has evaporated. |
| 13 | Taste and season with salt, if necessary. |
| 14 | Pile into a serving dish and garnish with the wedges of lemon. |
